Cinco de Mayo piñata cookies

Sandra Denneler is a SheKnows Expert who's been making and doing her entire life. Growing up, her favorite book was the 1973 World Book Encyclopedia's Childcraft Volume 11, Make and Do. An art director at Wichita State University, Sandra...

Sugar cookies with a surprise inside

Why stop at the candy inside? Make the whole piñata worth fighting for!

These multi-striped, burro piñata sugar cookies come complete with hollow centers that you can fill with a secret stash of your favorite candies. Break open or bite into these festive treats and be greeted with a sugary surprise. Olé!

Video how-to: Piñata cookies

Ingredients:

1 cup sugar

1 cup powdered sugar

1 cup butter

1 cup vegetable oil

2 eggs

1 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon baking soda

5 cups flour

1 tablespoon vanilla

Mini M&M candies

1/2 cup powdered sugar (frosting)

2 teaspoons milk (frosting)

1. Make the dough

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

2. Color the dough

Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

3. Layer the dough

Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.

4. Wait

Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

5. Bake the cookies

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide.

Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

6. Cut the cookies

Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

7. Create the hidden pocket

For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

8. Assembling the piñata cookies

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)

Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie.

Place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.